Milk proteins play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products and many other food products. Moreover, milk proteins contribute to the nutritional and health effects of dairy products. Given the versatility of milk proteins and their importance to the dairy and non-dairy foods industry, the 15th NIZO Dairy Conference will be devoted to milk protein functionality. The focus of the conference will be on the following aspects of milk protein functionality:

Nutrition, digestion and health aspects of milk proteins
Protein structure, stability and interactions
Process-product interactions affecting milk protein functionality
Milk protein ingredient manufacture, including microbial production and functionality
Influence of milk proteins in product structure and stability
Milk proteins produced by precision fermentation
This conference aims to combine the most recent scientific developments in milk protein functionality. It will provide a unique opportunity for experts from academia, the dairy and food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved foods and dairy ingredients.

The conference will bring together experts from the fields of dairy science and technology, processing, microbiology, chemistry, physics, sensory, health and nutritional sciences.

Conference Topics:

Oral and poster abstracts are now invited on the following topics and should be submitted using the online abstract submission system: https://app.oxfordabstracts.com/auth?redirect=/stages/82279/submitter

Deadline: 30 April 2027

Nutrition, digestion and health aspects of milk proteins
Protein structure, stability and interactions
Process-product interactions affecting milk protein functionality
Milk protein ingredient manufacture, including microbial production and functionality
Influence of milk proteins in product structure and stability
Milk proteins produced by precision fermentation